May 30, 2014

Fake Tuna and Arugula Pizza

Quick, healthy and tasty option for dinner!


(servings: 2 / time: 15 minutes)

1 pita bread
4 tbs tomato sauce
1 can tuna
1 tbs cream cheese (optional)
2 tomatoes, diced
½ cup diced onion
1 bunch of arugula, seasoned with salt, lemon juice and olive oil

1 – Open the pita bread in half to prepare two mini-pizzas.
2 – Spread the tomato sauce over the bread.
3 – In a small bowl, mix tuna, tomato and cheese, and put a little bit of salt and olive oil. 4 – Pour the mixture over the bread and bake (350 °F) for 10 minutes.
5 – After baking, add the arugula and serve.

Tips and Options

  • Add shaved Parmesan cheese.
  • Instead of tuna, use shredded chicken and corn.
  • Spinach is also a good option.

Original recipe (in Portuguese):
Falsa Pizza de Atum com Rúcula.

May 23, 2014

Beef Strips with Onion

Great appetizer or quick dinner to pare with a cold beer!

(servings: 4 / time: 30 minutes)

1 lb thin cut beef sandwich
1 tbs olive oil
salt and pepper to taste
3 mashed garlic cloves
1 tsp vinegar
1 large onion, sliced thinly
1 tbs soy sauce (optional)

1 – Cut the meat into strips and, in a bowl, season well with olive oil, salt, pepper, garlic and vinegar.
2 – In a large pan (or skillet), heat 1 tbs vegetable oil and add the meat to fry.
3 – Leave for 2 minutes without stirring. Then stir and fry for 2 more minutes.
4 – Add the onion and sauté, stirring, until golden.
5 – Optional: to finish, pour the soy sauce, mix for less than 1 minute, and turn it off the heat.

Tips and Options

  • Serve with sliced French bread and lettuce salad.
  • You can also use chicken breast instead of beef.
  • Spice up the dish with slices of red peppers or mushrooms.
  • Freeze the leftovers! When you have one of those lazy days, warm up the meat with tomato sauce and make a delicious pasta.

Original recipe (in Portuguese): Iscas de Filé Acebolado.

May 15, 2014

Cream of Broccoli Soup

Creamy, tasty and easy-to-follow recipe!

servings: 4
time: 40 minutes

3 cups chopped broccoli
1 tbs olive oil
½ chopped onion
2 garlic cloves, chopped
4 cups vegetable broth
3 potatoes, cut into cubes
2/3 cup heavy cream
1 tbs grated parmesan
salt and pepper to taste

1 – In a saucepan, heat the olive oil and add onion and garlic. Cook for 2 minutes.
2 – Place the broccoli and the broth. Stir well.
3 – Cook until the broccoli is tender. If you want, set a few pieces aside.
4 – Mix all in a blender until smooth and creamy and return to the pan.
5 – Add potatoes and cook over medium heat for 8-10 minutes, stirring occasionally.
6 – Pour the cream, add salt and pepper and grated cheese. Mix well. Leave on low heat for about 5-10 minutes.

Tips and Options

  • Add fried bacon pieces after the cream is done.
  • Sprinkle with parsley and/or green onions before serving.

Original recipe (in Portuguese): Creme de Brócolis.

May 08, 2014

Chicken Breast with Wine

Fresh herbs and a touch of white wine make all the difference in this dish.

servings: 4
time: 1 hour

4 chicken breast fillets
salt and pepper to taste
3 garlic cloves, minced
1 tbsp olive oil
1 tbsp fresh thyme
lemon zest
juice of 1 lemon
1 tbsp mustard
1 ½ cups dry white wine
1 cup sliced mushrooms
½ cup diced shallot or red onion
1 tbsp room temperature butter mixed with 1 tbsp flour


1 – In a large bowl, season the chicken breast with salt, pepper, garlic, olive oil, thyme, lemon juice, lemon zest and mustard.
2 – Add ½ cup of wine and let it rest, while you prepare the remaining ingredients.
3 – Heat a pan or large skillet and place a little bit of oil.
4 – At high temperature, put the chicken fillets and let it brown for 3 minutes, on each side.
5 – Remove from pan and place on a baking sheet. Bake (at 350°F) for 20 minutes.
6 – Return skillet to heat, add some olive oil to fry the onion.
7 – Add the mushrooms and cook until tender.
8 – Place 1 cup of white wine and, stirring constantly, allow evaporating almost completely.
9 – Add the butter and flour mixture and stir until it gets thick.
10 – Prove and adjust the salt and serve over the chicken fillets.
Tips and Options
  • After roasting the chicken, cover lightly with foil paper and let rest for 8-10 minutes before serving. That will make the meat more tender and juicy.
  • The chicken can be seasoned with hours in advance or even the day before, keeping in the refrigerator.

Original recipe (in Portuguese):
Filé de Frango ao Vinho.

May 05, 2014

Low Fat Hamburger

With just a few ingredients you can fix dinner for the whole week.

servings: 12
time: 45 minutes

2 lb ground beef (I used ground sirloin, 4% fat)
2 eggs
½ diced onion
4 garlic cloves, minced
½ cup bread crumbs, plain
salt and pepper to taste
½ cup chopped fresh parsley

1 – Place all ingredients in a large mixing bowl and mix well.
2 – With a measuring tool (the ice cream scoop or a 1/3 cup), measure 12 meatballs.
3 – Shape into burgers, putting on a board or a baking sheet lined with foil paper.
4 – Bake for 25 minutes (350°F).
5 – Let it rest 10 minutes before serving.
Tips and Options
  • You can use any type of ground meat (chicken, beef or turkey). The leaner, the better.
  • Serve with green salad and rice or mashed potatoes.
  • Freeze the burgers still raw. Wrap each one in plastic wrap and then use a ziploc bag.
  • This is a great dinner option for those wanting to stay in shape. Just bake one burger and eat with a big green salad.
Original Recipe (in Portuguese): Hambúrguer Caseiro (light).

May 01, 2014

Moist Coconut Cake

This wrapped cake is practical for yard parties or to take on picnics.

servings: 20
time: 20 minutes

4 eggs, separate yolks and whites
1 ½ cup sugar
2 cups all purpose flour
1 cup milk
1 tbs. baking powder

2 cups water
8 tbs sugar
½ can condensed milk
1 can (13 fl. oz.) coconut milk
8 oz grated coconut

1 – In the mixer, place egg yolks and sugar and beat until it forms a very light yellow cream.
2 – Add flour and milk, gradually.
3 – Turn off the mixer and add baking powder and snow whites, stirring with a spoon.
4 – In greased and floured baking sheet, bake (at 350° F) for about 35 minutes. Until the cake is golden on top and completely baked.
5 – Let the cake cooling, while you make the syrup.
6 – For the syrup, place all ingredients in a pot (expect the grated coconut) and let thicken, stirring often, for about 10 minutes.
7 – Cut the cake into squares, dip the pieces in the syrup and then pass through the grated coconut.
8 – Wrap in foil paper and place in the refrigerator. Serve chilled.

Tips and Options

  • Add vanilla drops or lemon zest in the dough before baking. Finely chopped walnuts or almonds will also be a delight.

Original recipe (in Portuguese): Bolo Gelado de Coco.
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